I am incredibly excited to share yet another exclusive sneak peek recipe from my new cookbook Healthy in a Hurry! This recipe for Paleo Salsa Chicken Tacos has been one of my family’s go-to dinners for years, often making a weekly appearance. It’s a tried and true recipe that has slowly evolved from the slow cooker to an Instant Pot meal that you can have on your plate in less than 30 minutes! I know for sure that none of my kids will refuse to eat it, and it’s become a handy default when I forget to plan dinner and only have some frozen chicken on hand.
These Paleo Salsa Chicken Tacos are incredibly easy to make, using simple ingredients you probably already have in your kitchen. This recipe can use fresh or frozen chicken that is then combined with a jar of salsa, my taco seasoning, and some bone broth. As I was writing this book, I wanted to really focus on saving time and limiting the number of dishes to clean, which is why I use a jar of salsa to help cut down on chopping everything individually. Your choice of salsa here will help achieve a flavorful and hearty finish but without the additional work!
If you’re one of my longtime readers, you know exactly how much I go through my taco seasoning. The recipe for taco seasoning made its great debut in 2014 in my cookbook Meals Made Simple and I have continued to use it on a regular basis. My pantry is never without it! As more and more readers commented and e-mailed me to let me know how much they loved it as well, I knew that I had to include it in my packaged seasoning blends. I am thrilled to share that it is now bottled and ready to use for whenever you need something healthy in a hurry (see what I did there?!). And just between us friends, we’re also working on getting you a bag refill exclusive to the taco seasoning, because I know firsthand how quickly it goes!
How to Serve:
You can serve this dish in a variety of ways. I like to have mine in a bowl with lettuce, cauliflower rice, dairy-free cheese and guacamole. I sometimes will also add sheep or goat’s cheese, olives or other fun toppings from whatever I have in the fridge. Ryan and the kids prefer theirs as rice bowls with organic white or brown rice. Or, you can also serve them as traditional tacos with a grain-free or gluten-free tortilla!
Freezing and Leftovers:
When I make this recipe, I like to double or triple the recipe for easy leftover options. One of our favorite ways to utilize leftovers from this recipe is to make paleo-friendly nachos. I use Thrive Market’s grain-free chips and melt either dairy-free cheese or sheep and goats cheese for me, or a variety of jack and cheddar cheese for Ryan and the kids. I also like to add individual servings of this to stasher bags and throw them in the freezer for when I need something extra quick. If I ever have any leftover steak, I will throw that in the stasher bag with this recipe to heat up for a quick little stiry-fry/ taco blend.
I hope this recipe becomes a family favorite as it has for mine! If you are looking for more quick Instant Pot Meals, below are some of my favorites!
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Paleo Salsa Chicken Tacos
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 4-6 servings 1x
- Category: Dinner
- Method: Intant Pot
- Cuisine: American
- 2 pounds fresh or frozen boneless, skinless chicken thighs, trimmed of fat
- 1 pound fresh or frozen boneless, skinless chicken breasts
- 2 cups mild roasted tomatillo salsa, plus more for serving
- 1⁄4 cup Taco Seasoning
- 1 cup chicken Bone Broth
- Butter lettuce cups or grain- free tortillas, for serving
- Avocado slices, diced tomatoes, diced red onion, Dairy-Free Sour Cream (page 36), and/or cilantro leaves, for serving
- Place the chicken thighs and breasts, salsa, and taco seasoning in a resealable bag or glass container. Seal tightly and refrigerate for up to 3 days or freeze for up to 6 months.
- To Use an Electric Pressure Cooker: To cook from frozen, partially defrost the container in a bowl of warm water for 10 minutes. Place the partially frozen ingredients in the pressure cooker with the broth, select the manual button, and cook at high pressure for 20 minutes. To cook from thawed, omit the broth and cook for 12 minutes. Allowing the pressure to release naturally while you prepare the rest of dinner will work well here, but you can also release it manually immediately. Remove the chicken from the pot and use two forks to shred it. Return the shredded chicken to the pot and serve with the lettuce leaves, salsa, and toppings of your choice.
- To Use a Slow Cooker: defrost completely, then place the ingredients in the slow cooker. omit the broth. Cover and cook on low for 6 hours or on high for 3 hours. Remove the chicken from the pot and use two forks to shred it. Return the shredded chicken to the pot and serve with the lettuce leaves, salsa, and toppings of your choice.
Tidbits: My all-time favorite trick for shredding chicken quickly is to use a handheld electric mixer on low speed. It shreds the chicken perfectly in no time at all! Just cover your hand and the mixer loosely with a towel to avoid splatters.
Keywords: dinner, Danielle Walker, Mexican cuisine, instant pot, easy, slow cooker, paleo, against all grain